Fresh Chicken and Green Bean Stir-Fry: Speedy Dinner (Print Version)

Chicken and Green Bean Stir-Fry: Your go-to for a quick, flavorful dinner. Tender chicken and crisp green beans make weeknights easy & delicious.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian-Inspired
Dietary: Dairy-Free, Can be Gluten-Free with Tamari

# Ingredients:

→ Main Players

01 - Boneless, Skinless Chicken Thighs: 1.5 lbs, cut into 1-inch pieces
02 - Fresh Green Beans: 1 lb, trimmed

→ Flavor Foundation

03 - Soy Sauce or Tamari: 1/4 cup
04 - Rice Vinegar: 2 tbsp
05 - Brown Sugar: 1 tbsp
06 - Fresh Ginger: 1 tbsp, grated
07 - Garlic: 3 cloves, minced
08 - Cornstarch: 1 tbsp

→ Finishing Touches

09 - Sesame Oil: 1 tsp
10 - Vegetable Oil: 2 tbsp, divided

→ Optional Kick

11 - Toasted Sesame Seeds: for garnish
12 - Red Pepper Flakes: 1/2 tsp, for heat

# Instructions:

01 - First things first, let's get that chicken ready for our Chicken and Green Bean Stir-Fry! Cut your boneless, skinless chicken thighs into bite-sized pieces, about 1-inch chunks. I usually just eyeball it, no need for perfection here. Pat them really dry with paper towels; this is crucial for getting a nice sear later on. You don't want steamed chicken, trust me on that one. Pop them into a bowl, ready for their flavor bath. This step always makes me feel like a proper chef, even if my kitchen counter is already a bit messy.
02 - In a separate small bowl, it's sauce time! Whisk together the soy sauce (or tamari), rice vinegar, brown sugar, grated ginger, minced garlic, and cornstarch. Give it a good whisk until the cornstarch is completely dissolved – no lumps allowed! This is the magical elixir that transforms simple ingredients into an irresistible Chicken and Green Bean Stir-Fry. I always taste it at this stage, just a tiny dip, to make sure the balance is right. Adjust if you feel like it needs a little more tang or sweetness.
03 - Heat 1 tablespoon of vegetable oil in your wok or large skillet over medium-high heat. Once it's shimmering, add the chicken pieces in a single layer. Don't overcrowd the pan, hon, or they won't brown properly! Let them cook for 3-4 minutes per side, until they're beautifully golden brown and mostly cooked through. This is where the kitchen starts smelling absolutely divine, and my stomach starts rumbling. Remove the chicken to a clean plate and set aside. We'll add it back later for the Chicken and Green Bean Stir-Fry grand finale.
04 - Add the remaining 1 tablespoon of vegetable oil to the same pan. Toss in your trimmed green beans. Stir-fry for about 4-6 minutes, or until they're vibrant green and tender-crisp. I like mine with a bit of a bite, so I lean towards the shorter cooking time. If you like them softer, go a minute or two longer. You want them cooked but still holding their shape, not mushy! This is where you really start to see the colors of your Chicken and Green Bean Stir-Fry come alive.
05 - Return the cooked chicken to the pan with the green beans. Give everything a good toss to combine. Now, pour that amazing sauce mixture you made earlier over the chicken and green beans. Stir constantly for 1-2 minutes, letting the sauce bubble and thicken. It should get nice and glossy, clinging beautifully to all the ingredients. This is the moment I always wait for; seeing the sauce coat everything perfectly is so satisfying. The aromas in my kitchen are just incredible during this step of making Chicken and Green Bean Stir-Fry.
06 - Remove the pan from the heat. Drizzle in the sesame oil and give it one last gentle stir to incorporate that nutty goodness. And there you have it! Your Chicken and Green Bean Stir-Fry is ready to be devoured. Serve immediately over steamed rice, quinoa, or even noodles. It looks so vibrant and tastes even better. Garnish with some toasted sesame seeds if you're feeling fancy, or just dig in! Enjoy your quick, flavorful creation!

# Notes:

01 - Don't overcrowd your pan, seriously. I learned that the hard way with soggy veggies!
02 - You can totally prep the sauce and chop the veggies ahead of time for an even quicker cook.
03 - Swap out green beans for broccoli or snap peas; I've done it, and it works!
04 - Serve this with a sprinkle of toasted sesame seeds for an extra layer of crunch and flavor.

# Equipment Needed:

01 - Wok or large skillet
02 - mixing bowls
03 - whisk

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 25g
Protein: 35g

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